Ingredients
1 cup vegetable stock
2 tbsp soy sauce
1 tbsp lemon juice
½ tsp SIDS CRAZY LEMON
2 tsp dried oregano
2 tsp ground thyme
1½ tsp minced garlic
250 g package tempeh
4 x15 cm whole-wheat pitas
¼ tsp SIDS SALT & PEPPER
Tzatziki sauce
Directions
Combine vegetable stock, soy sauce, lemon juice, SIDS CRAZY LEMON, oregano, thyme, garlic and SIDS SALT & PEPPER in a large bowl.
Bring a saucepan of water to a boil. Cut tempeh in half and add to the boiling water. Boil for 10 minutes to remove any bitter taste. Transfer tempeh to a cutting board and allow to cool slightly.
Cut tempeh into 6 mm slices and place them in the vegetable stock marinade. Cover with plastic wrap and marinate in the refrigerator 8 hours to overnight, stirring occasionally to be sure tempeh is covered with marinade.
Preheat oven to 200°C. Line a baking tray with baking paper. Transfer marinated tempeh slices to the prepared baking tray.
Bake in the oven, turning halfway through, until golden brown and beginning to crisp at the edges, 30-35 minutes.
Place pitas in the hot oven until warmed through, 3-5 minutes. Season with SIDS SALT & PEPPER to taste.
Assemble a gyro by placing ¼ of tempeh slices, tomatoes, and red onions on top of a pita. Cover with Tzatziki sauce. Repeat with remaining tempeh, tomatoes, onion and pita.
